Black Bean-Chile Tofu with Brown Rice & Furikake Peanuts

Black Bean-Chile Tofu

with Brown Rice & Furikake Peanuts

35 MIN
2 Servings
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From the Test Kitchen

This flavorful dish features hearty tofu—baked and tossed in our black bean-chile sauce, then served over a colorful medley of bok choy, carrots, and bell pepper, plus a bed of brown rice to soak up all the saucy bites. A garnish of furikake-seasoned peanuts lends the perfect amount of crunch and spiced, nutty flavor.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Black Bean-Chile Tofu with Brown Rice & Furikake Peanuts
Title
  • 14 oz Firm Tofu
  • ½ cup Brown Rice
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 Tbsp Sesame Oil
  • 1 tsp Furikake
  • 1 Bell Pepper
time-saving
tips & techniques
Press the tofu
1 Press the tofu

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. 

Cook the rice
2 Cook the rice

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Bake & dress the tofu
3 Bake & dress the tofu

Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Bake 24 to 26 minutes, or until slightly crispy. Remove from the oven and carefully transfer to a large bowl. Add the black bean-chile sauce; toss to coat.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts; place in a bowl. Add the furikake and half the sesame oil; stir to coat.

Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat the sautéed aromatics and remaining sesame oil on medium-high until hot. Add the sliced carrots and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and dressed tofu. Garnish with the furikake peanuts. Enjoy! 

Tips from Home Chefs

Press the tofu
1 Press the tofu

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. 

2 Cook the rice

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the rice
Bake & dress the tofu
3 Bake & dress the tofu

Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Bake 24 to 26 minutes, or until slightly crispy. Remove from the oven and carefully transfer to a large bowl. Add the black bean-chile sauce; toss to coat.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts; place in a bowl. Add the furikake and half the sesame oil; stir to coat.

Prepare the remaining ingredients
Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat the sautéed aromatics and remaining sesame oil on medium-high until hot. Add the sliced carrots and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until softened and the bok choy leaves are wilted. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and dressed tofu. Garnish with the furikake peanuts. Enjoy! 

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